In my childhood, I was surrounded by great food choices in New Orleans. Not that my parents allowed us to choose. Nor will we discuss the “juicing” phase that my parents forced us to participate in during the 70’s. My mom went through an entire health craze long before it was popular.
Our snack choices were apple, banana, plum or grapes. No bunny white bread at our house. No sodas. No fun cereal with prizes. Life was hard.
When we were out of the house, the world of snack choices opened up. It is not a surprise to me that my favorite childhood food memory includes potato chips, namely Ruffles. Chips of any flavor are my weakness. It is hard for me to have chips in the house without busting into the bag. Between 7:30 and 8:30 at night, the food cravings kick in and the chips start calling my name. It’s an ongoing battle.
The hunt for the shrimp dip recipe was something I thought of randomly. We had moved away from the source. I had looked at multiple shrimp dip recipes in beaucoup cookbooks. They looked good, they were just not “my hauntingly delicious shrimp dip of my childhood”. When my Dad overheard my sister and I discussing the “hauntingly delicious shrimp dip” and he offered to call Sister Bourgeois, I became a happy woman. Within minutes, he was talking to the source.
After they had completed the “hello and how are you’s”, he handed me the phone. I explained to Sister Bourgeois that I had truly missed her dip. Since we had moved away from her, it no longer appeared at every shower, party, game day or funeral repast. I asked if she would please share her recipe. She said that she didn’t have one. My heart fell. “I can tell you how I make it, but I don’t measure anything.” she replied. From her instructions, I made my version of her shrimp dip. It probably pales in comparison to the one that she makes, but Sister Bourgeois is not sending shrimp dip to Fairhope.
If you’re in the market for a food addiction, shrimp dip and ruffles is a good choice. Shout out to Alexa for Andrew Duhon.
Hauntingly Delicious Shrimp Dip
Instructions for recipe from Sister Bourgeois
Zatarains Shrimp Boil
2 cups boiled shrimp peeled (raw shrimp 1 1/2 pounds)
1/2 cup onions, chopped
5 Tablespoons mayonnaise
1/3 cup evaporated milk
2 garlic toes
1/4 teaspoon cayenne pepper
8 oz creme cheese room temp
Boil Shrimp according to Zatarain’s directions. Peel shrimp and allow to cool. Fresh Gulf shrimp taste better than frozen shrimp.
In food processor, grind shrimp very small but not puree. Empty into large bowl and set aside.
In food processor, with grinder attachment add onion, mayonnaise, creme cheese, garlic and cayenne and process until smooth. Add evaporated milk and process until smooth.
Add the shrimp into the processor with mixture and pulse for a few seconds. At this point, you have to taste with a chip. The dip needs to be creamy enough to not break the chip. Depending on your preference for smooth or slightly chunky dip, you may want to pulse more or add a bit more milk. Serve right away or refrigerate until needed. The dip will need to be taken out for about 15 minutes prior to serving or blend in 1/4 teaspoon cream. Enjoy!
Lagniappe: Grocery stores sell boiled shrimp at the seafood counter. If you select this option, you may have to add more cayenne depending on your desire for “a kick”. Fresh Gulf shrimp taste better than frozen shrimp.